Everybody Loves Pancakes, Right?

Okay, I promised a few people I'd post this pancake recipe. It's really good, and not too complicated. The worst part is the sifting.

After making these, I'll never go back to pancake mix. Well, probably not.

This batter can be mixed up the night before and refrigerated, just bring it to room temperature before baking.

2c flour
2 ½ tsp baking powder
½ tsp salt
1 large egg
1 ½ c milk
2 tsp melted butter

1) Sift together flour, baking powder and salt in small bowl.

2) In large bowl, whisk together egg, milk and melted butter.

3) Gradually whisk the flour mixture into the egg and milk.

4) If batter is too thick, add a little extra milk.

5) Whisk until smooth.

6) Add a small amount of butter or margarine to griddle/frying pan. Cook on medium heat (number 4 or 5 on electric stove). The trick here is to make sure the pan is fully heated before adding the butter/margarine and the batter. I've often found I'll start off at the number 5 setting, then end up turning the heat down to 4, once it's hot enough.

7) I use a small gravy ladle to measure each pancake. This is about 1/8 of a cup. You can make yours as big as you'd like.

8) Cook until batter appears to bubble, then flip. Check pancake after about a minute to see how well it's done. They should be slightly browned on both sides, but can be cooked so they're less toasty. Basically, you just want to make sure they're done in the middle.